Ham and Pea Pasta Bake
A creamy casserole with spiral pasta, savory ham, and sweet peas baked in a simple cheese sauce.
Ingredients
- 1 lb spiral or other short pasta 454g
- 4 tbsp unsalted butter 57g
- ⅓ cup all-purpose flour 40g
- 4 cups chicken broth 950ml
- 2 cups cooked ham diced, about 8 oz / 227g
- 1 cup frozen peas 145g
- 1 ½ cups shredded sharp cheddar cheese divided, 6 oz / 170g
- ½ tsp salt or to taste
- ¼ tsp black pepper or to taste
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 2-quart or 8x8-inch baking dish.
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain well.
- While the pasta cooks, melt the butter in a large saucepan or Dutch oven over medium heat.
- Whisk in the flour and cook for one minute, stirring constantly. This mixture is called a roux.
- Gradually pour in the chicken broth, whisking continuously to create a smooth sauce.
- Bring the sauce to a simmer and cook for about 5 minutes, or until it has thickened slightly.
- Remove the saucepan from the heat. Stir in the drained pasta, diced ham, frozen peas, and 1 cup of the shredded cheese. Season with salt and pepper.
- Pour the pasta mixture into the prepared baking dish and spread it evenly.
- Sprinkle the remaining ½ cup of cheese over the top.
- Bake for 15 to 20 minutes, until the sauce is bubbly and the cheese on top is melted and golden brown. Let it rest for a few minutes before serving.
Notes
Feel free to swap the cheddar for another good melting cheese like Colby, Monterey Jack, or a Gruyère blend.
This recipe is great for using leftover ham from a holiday meal. You can also use thick-cut deli ham.
No need to thaw the peas. They will cook through perfectly in the sauce and during baking.